Sev Tameta nu Shaakસેવ ટામેટા નો શાક

Name: Sev Tameta nu Shaak
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 4 medium (about 500g) Ripe tomatoes, roughly chopped; 1½ cups Fine nylon sev; 2 tbsp Neutral oil; 1 tsp Mustard seeds (rai); ½ tsp Cumin seeds (jeera); a pinch Asafoetida (hing); 2 Dried red chilies; 2 Green chilies, slit lengthwise; 1 tsp Fresh ginger, finely grated; ½ tsp Turmeric powder (haldi); 1½ tsp Dhana-jeera powder (coriander-cumin blend); ½ tsp (adjust to taste) Red chili powder; 1 tsp Sugar; to taste Salt; 2 tbsp Fresh coriander (dhania/cilantro) leaves, chopped

⏱ Prep 10m🍳 Cook 15m🍽 Serves 4🌿 Vegan

Video: Hebbars Kitchen (YouTube)

Sev Tameta nu Shaak is a Gujarati home staple — ripe tomatoes cooked into a bright, tangy-sweet curry, then crowned with a generous handful of crispy sev at the last moment. The contrast between the silky masala and the crunch of the sev is what makes it irresistible. It comes together in under 20 minutes and is eaten with rotli (Gujarati thin wheat flatbread) or as a side with dal-rice.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪Ripe tomatoes, roughly chopped4 medium (about 500g)
▪Fine nylon sev1½ cups
▪Neutral oil2 tbsp
▪Mustard seeds (rai)1 tsp
▪Cumin seeds (jeera)½ tsp
▪Asafoetida (hing)a pinch
▪Dried red chilies2
▪Green chilies, slit lengthwise2
▪Fresh ginger, finely grated1 tsp
▪Turmeric powder (haldi)½ tsp
▪Dhana-jeera powder (coriander-cumin blend)1½ tsp
▪Red chili powder½ tsp (adjust to taste)
▪Sugar1 tsp
▪Saltto taste
▪Fresh coriander (dhania/cilantro) leaves, chopped2 tbsp

🌍 Cooking abroad? Substitutions

Sev is available in Indian grocery stores abroad under brand names like Haldiram's, Bikaji, or Garvi Gujarat — look for nylon sev or fine sev (thinner strands stay crunchier longer). In a pinch, crush any plain crispy chickpea snack (like bhujia).
Dhana-jeera: this pre-mixed spice blend is sold in Indian stores. Make your own by combining 1 tsp ground coriander + ½ tsp ground cumin.
Hing (asafoetida): safe to skip entirely if unavailable. The dish's soul is in the tomato-sev combination, not the hing.

Method

1Heat oil in a kadai over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, and hing — let sizzle for 10 seconds.
2Add green chilies and grated ginger; stir for 30 seconds.
3Add the chopped tomatoes, turmeric, dhana-jeera, red chili powder, sugar, and salt. Stir to combine.
4Cook uncovered on medium heat for 10–12 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy masala. Taste: it should be lightly sweet, pleasantly sour, and aromatic.
5Adjust salt and sugar to balance. The shaak should have a little body — if too watery, cook 2–3 minutes more.
6Remove from heat. Add the sev just before serving and fold in gently — it will soften slightly as it absorbs the gravy. Serve within 2–3 minutes for the best contrast of textures.
7Garnish with fresh coriander and serve with Gujarati rotli or as a side with khichdi.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.